Mashed Potato and Poblano Flautas

Stuffed with mashed potato and sauteed poblano pepper and onion, these vegetarian flautas make a delicious main dish or appetizer.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 277 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon vegetable oil
• 3 cloves garlic, minced
• nonstick cooking spray
• 12 (6 inch) corn tortillas, warmed
• 1 teaspoon whole cumin seeds
• 2 medium russet potatoes, scrubbed
• 1 small poblano pepper, diced
• 1 tablespoon unsweetened almond milk
• 0.5 teaspoon freshly ground black pepper
• 0.5 medium onion, diced

Recipe Instructions

Step 1

Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.

Step 2

Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove potatoes from the oven and allow to cool, about 5 minutes. Reduce oven temperature to 425 degrees F (220 degrees C).

Step 3

Peel away and discard potato skins. Transfer potato flesh to a large bowl.

Step 4

Lightly spray a nonstick baking sheet with cooking spray.

Step 5

Heat vegetable oil in a large skillet over medium-high heat. Saute poblano and onion until the onion is translucent, 4 to 5 minutes. Add garlic, cumin seeds, salt, and pepper; saute for 4 more minutes. Remove from the heat.

Step 6

Add onion mixture to the cooked potato. Add almond milk and mash well. Some visible chunks are fine.

Step 7

Place 2 tablespoons of potato filling in a tortilla and roll it up tightly. Place flauta on the prepared baking sheet. Repeat with remaining filling and tortillas. Lightly spray the flautas with cooking spray.

Step 8

Bake in the preheated oven until the edges of the tortillas are brown and crispy, 10 to 12 minutes, turning the pan halfway through for even cooking.